In the world of comforting and hearty meals, few dishes can rival the simplicity and satisfaction of a well-made beef stew. When time is of the essence but flavor is non-negotiable, turn to your trusty slow cooker for an easy and delicious solution.

This Beef Stew take about 30 minutes to prepare before cooking in the crockpot. While it is an optional step, searing the beef first does add color and amazing flavor. Cutting the vegetables in consistent sizes will also guarantee an even and tender cook.

Serving this stew with cornbread or hoe cakes, a crusty bread, or with a toasted cheese sandwich will give you instant cozy feels! It's also excellent served over rice! Looking for more feel-good meals? Make sure to check out my Crockpot Chicken and Noodles and Slow Cooker Country Style Pork Ribs!

I loved the ingredients in this stew - no packets! it was the perfect meal to come home to after a long day. My husband thought it was the best stew I've ever made. -Louanne

Why You'll Love this Recipe

• Perfect for cold weather. The warmth and heartiness of slow cooker beef stew make it a comforting choice, especially during cold weather. It's a cozy and nourishing meal.
• Convenience and ease. Crockpot stew is incredibly convenient. Once the ingredients are assembled in the pot, the slow cooker does the work.
• Affordable beef stew recipe. The slow cooker transforms tougher cuts of meat, like chuck roast, into a delectable and tender dish. The slow cooking helps break down the connective tissues, making budget-friendly a great option.
• Meal prep and leftovers. Beef stew is a great option for meal prep. It yields generous portions, and leftovers taste even better the next day as the flavors continue to meld.

What cut of beef is best for stew?

When making beef stew in the slow cooker, you need a tougher type of meat with lots of connective tissue, I recommend a chuck roast. When you're cooking beef like this cut at a low temperature for a long period of time, the tough connective tissue dissolves and the meat becomes extremely tender. 

If you also see "stew meat" labeled at the grocery store, this is perfect for this recipe. It also tends to be a cut of meat that is very economical and saves money!

Ingredients for Crock Pot Beef Stew

Ingredient Amounts Listed on the Recipe Card Below

• Oil: Used to sear and brown the chunks of chuck roast before slow cooking. This process enhances the flavor by creating a caramelized crust on the meat.
• Flour: It helps create a golden crust on the meat and also serves as a thickening agent for the stew as it cooks.
• Chuck Roast: A flavorful and well-marbled cut of meat, perfect for slow cooking. It becomes tender and succulent during the long cooking process.
• Beef Broth or Stock: serves as the flavorful liquid base of the stew and complements the natural flavors of the meat.
• Apple Cider or Apple Juice: Apple juice adds a subtle sweetness to the stew, balancing the savory and umami flavors.
• Worcestershire Sauce: brings umami and a complex flavor profile to the stew. Its combination of savory, sweet, and tangy elements enhances the overall depth of taste.
• Tomato Paste: Adds richness and a concentrated tomato flavor to the stew.
• Seasonings (Garlic Powder, Dried Rosemary, Dried Thyme, Bay Leaves): Adds aromatic notes, herbal complexity, and depth to the dish.
• Vegetables (Yukon Gold Potatoes, Carrots, Onion, Celery): Contribute texture, flavor, color, and nutrients to the stew.

Pro Tip: I recommend searing the beef before placing it in the slow cooker. This small extra step goes a long way in creating a fantastic flavor in the stew.

TOOLS YOU’LL NEED

• 6 Quart or Larger Crockpot
• Large Skillet 

How to make Easy Slow Cooker Beef Stew

1. Season beef on all sides with 1 teaspoon salt and 1 teaspoon black pepper. In a shallow bowl, toss the seasoned meat with flour until they have a thin coating on each side.

2. Heat oil in a large skillet on high heat. Once hot, add the beef in a single layer and cook until browned on all sides. Don't over crowd the pan, leaving about 1 inch space between the cubes. Cook beef in batches, adding a tablespoon of oil between batches. Remove and set aside. 

3. In the same skillet, sauté the onion until lightly browned, about 2-3 minutes.

4. To a Crockpot, whisk together the broth, apple cider or juice, Worcestershire sauce, tomato paste, remaining salt and black pepper, and seasonings. Once combined, add the vegetables and seared meat. 

5. Cook on high for 4-5 hours or on low for 7-8 hours.
6. Remove bay leaves. Taste and adjust seasonings and thickness as desired. Whisk in a cornstarch slurry of 1 to 2 tablespoons each cornstarch and broth or water if you desire a thicker texture.

7. Garnish with parsley.

Stovetop, Oven, and Instant Pot Beef Stew

This crockpot beef stew can easily convert to a stovetop, oven, or instant pot beef stew.

Make it on the Stovetop. In a large, heavy-bottomed pot or Dutch oven, sear the beef just as you would for the slow cooker, in batches if needed. Transfer the cooked beef to dish and set aside.

Add onion to the pan and sauté until translucent. Pour in a small amount of the broth, scraping up any browned bits from the bottom. Add the remaining ingredients, included the seared beef and seasoning. Bring the mixture to a boil then lower the heat to simmer. Cover and simmer 1.5 to 2 hours, or until the beef is tender and the flavors meld.

Taste the stew and adjust seasoning as needed. Add a cornstarch slurry if you'd like a thicker consistency.

Bake it in the oven. Instead of simmering the stew on the stovetop, you can instead transfer the prepared mixture to a preheated 325°F oven (in an oven-safe pot). Bake for 2 to 2.5 hours, or until the beef is tender.

Pressure cook it in the Instant Pot. Sear the beef and soften the onions using the SAUTE function before adding the rest of the ingredients and sealing the Instant Pot. Close the Instant Pot lid and set the valve to "Sealing."

Select the "Pressure Cook" or "Manual" mode and set the timer for about 35-40 minutes, depending on the size of your beef cubes and desired tenderness. Allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully turn the valve to "Venting" for a quick release. Taste and adjust seasonings and thickness as desired.

Tips and Substitutions for Recipe Success

• Searing the Meat. For extra flavor, sear the beef chunks in a hot pan with oil before adding them to the crockpot. This step caramelizes the meat and enhances the overall taste.
• Herbs and Spices. Experiment with a variety of herbs and spices. The classic flavors are represented in this recipe, but you can adjust the quantities to suit your taste preferences. You can also add fresh herbs in the last 30 minutes of cooking.
• Low and Slow. While it is possible to cook on high heat, I recommend slow cooking on the low setting for optimal tenderness. This allows the flavors to meld and the meat to become fork-tender.
• Thickening Agents. If you prefer a thicker stew, mix 1-2 tablespoons of flour or cornstarch with 1-2 tablespoons cold water or broth. Allow the mixture to cook on high 5-10 minutes.
• Best Meat Choices. Substitute chuck roast with stew meat, sirloin, or even beef cubes. Adjust cooking times accordingly. You can also opt for lamb like this delicious Slow Cooker Guinness Stew.
• Vegetables. Customize the vegetable mix based on personal preferences. Try adding mushrooms, peas, green beans, or butternut squash for variety.
• Liquid Base. Experiment with different liquid bases. Instead of beef broth, use vegetable broth, chicken broth, or a combination of broth and red wine.
• Gluten-Free Thickening. If avoiding gluten, use cornstarch or arrowroot powder as a thickening agent instead of flour.
• Low-Sodium Broth. If watching sodium intake, season as desired and use low-sodium beef broth or make your own broth to control the salt content.

Storage and Freezing

Refrigerator: Allow the beef stew to cool to room temperature before storing. Store in an airtight container in the refrigerator for 4-5 days. Reheat individual portions as needed. Use a stovetop or microwave, ensuring thorough heating.

Freezing: Similar to refrigerator storage, allow the beef stew to cool completely before freezing. Opt for freezer-safe containers or heavy-duty resealable plastic bags. Leave some space at the top to accommodate expansion during freezing. Consider dividing the stew into smaller portions for easier thawing and reheating. For optimal quality, consume frozen beef stew within 3-4 months.

Thawing and Reheating: For gradual thawing, place the frozen stew in the refrigerator overnight. You can also submerge the sealed container or bag in cold water, changing the water every 30 minutes until thawed. Ensure it's airtight to prevent water from entering.

Reheat thawed stew on the stovetop or in the microwave until it reaches a safe and even temperature. Once thawed, avoid refreezing. Instead, consume it within a few days.

Frequently Asked Questions

More Simple Crockpot Recipes to Try

• Easy Crockpot Beef Stroganoff
• Crockpot Chicken and Gravy
• Crockpot Tomato Basil Chicken
• Crockpot Pork Roast

Print

Easy Crock Pot Beef Stew

This Easy Slow Cooker Beef Stew is simple to make and loaded with cozy flavors. With just 30 minutes of prep time, leave it to the crockpot to do the hard work for you. Serve with toasted bread or a sandwich, it makes for a great weeknight meal and perfect for leftovers.

Course Main Course

Cuisine American

Keyword beef, soup

Prep Time 30 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 30 minutes minutes

Servings 14 servings

Calories 212kcal

Ingredients

• 3 tablespoons oil high smoke point variety, divided
• ⅓ cup all purpose flour for dredging
• 2 ½-3 pounds beef chuck roast or stew meat cut into 1-inch cubes
• 3 cups beef broth or stock
• ⅓ cup apple cider or apple juice
• 1 tablespoon Worcestershire sauce
• 3 tablespoons tomato paste
• 2 teaspoons salt divided
• 2 teaspoons black pepper divided
• 1 teaspoon garlic powder or 2-3 minced garlic cloves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 2 bay leaves
• 3 cups bite-sized Yukon gold potatoes about 1-pound
• 2 cups bite sized carrots about 5-7
• 1 ½ cups diced yellow or sweet onion about 1 large
• 1 cup bite-sized cut celery about 2-3 stalks
• Optional: cornstarch for thickening

Instructions

• Season beef on all sides with 1 teaspoon salt and 1 teaspoon black pepper. In a shallow bowl, toss the seasoned beef with flour until they have a thin coating on each side.
• Heat oil in a large skillet on high heat. Once hot, add the beef in a single layer and cook until browned on all sides. Don't over crowd the pan, leaving about 1 inch space between the beef. Cook beef in batches, adding a tablespoon of oil between batches. Remove and set aside. 
• In the same skillet, sauté the onion until lightly browned, about 2-3 minutes.
• To a Crockpot, whisk together beef broth, apple cider or juice, Worcestershire sauce, tomato paste, remaining salt and black pepper, and seasonings. Once combined, add the vegetables and seared meat.
• Cook on high for 4-5 hours or on low for 7-8 hours.
• Remove bay leaves. Taste and adjust seasonings and thickness as desired. Whisk in a cornstarch slurry of 1 to 2 tablespoons each cornstarch and broth or water if you desire a thicker texture. Garnish with parsley.

Video

Notes

Tips: 

• • Searing the Meat: For extra flavor, sear the beef chunks in a hot pan with oil before adding them to the crockpot. This step caramelizes the meat and enhances the overall taste.

• • Herbs and Spices: Experiment with a variety of herbs and spices. The classic flavors are represented in this recipe, but you can adjust the quantities to suit your taste preferences. You can also add fresh herbs in the last 30 minutes of cooking.

• • Low and Slow: While it is possible to cook on high heat, I recommend slow cooking on the low setting for optimal tenderness. This allows the flavors to meld and the meat to become fork-tender.

• • Thickening Agents: If you prefer a thicker stew, mix 1-2 tablespoons of flour or cornstarch with 1-2 tablespoons cold water or broth. Allow the mixture to cook on high 5-10 minutes.

• • Beef Cut: Substitute chuck roast with stew meat, sirloin, or even beef cubes. Adjust cooking times accordingly.

• • Vegetables: Customize the vegetable mix based on personal preferences. Try adding mushrooms, peas, green beans, or butternut squash for variety.

• • Liquid Base: Experiment with different liquid bases. Instead of beef broth, use vegetable broth, chicken broth, or a combination of broth and red wine.

• • Gluten-Free Thickening: If avoiding gluten, use cornstarch or arrowroot powder as a thickening agent instead of flour.

• • Low-Sodium Broth: If watching sodium intake, season as desired and use low-sodium beef broth or make your own broth to control the salt content.

Storage 

Refrigerator: Allow the beef stew to cool to room temperature before storing. Store in an airtight container in the refrigerator for 4-5 days. Reheat individual portions as needed. Use a stovetop or microwave, ensuring thorough heating.

Freezing: Similar to refrigerator storage, allow the beef stew to cool completely before freezing. Opt for freezer-safe containers or heavy-duty resealable plastic bags. Leave some space at the top to accommodate expansion during freezing. Consider dividing the stew into smaller portions for easier thawing and reheating. For optimal quality, consume frozen beef stew within 3-4 months.

Thawing and Reheating: For gradual thawing, place the frozen beef stew in the refrigerator overnight. You can also submerge the sealed container or bag in cold water, changing the water every 30 minutes until thawed. Ensure it's airtight to prevent water from entering.

Reheat thawed beef stew on the stovetop or in the microwave until it reaches a safe and even temperature. Once thawed, avoid refreezing. Instead, consume it within a few days.

Nutrition

Calories: 212kcal | Carbohydrates: 16g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 634mg | Potassium: 656mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3144IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 3mg

The post Easy Slow Cooker Beef Stew appeared first on Dinner in 321.

Lasagna, in any form, is the epitome of comfort food. The combination of a meaty, rich tomato sauce, perfectly cooked noodles, and melty cheese is just what a cold winter night calls for. This Lasagna Soup Recipe takes comfort to a whole new level by transforming the classic Italian lasagna into a warm and soothing bowl of yummy goodness.

With minimal preparation and a lot less hassle than the traditional recipe, easy Lasagna Soup is an excellent go-to meal on busy weeknights and for entertaining guests. You'll have it on the table in under 30 minutes!

My Italian Sausage Tortellini Soup and Crockpot Chicken Gnocchi Soup are two more of my favorite Italian-flavor inspired soups. They're both quick to make on the stovetop or can be made in the Crockpot during the busy work week!

Why You'll Love this Recipe

• Comfort in a Bowl. There's nothing better than a bowl of soup when it's cold outside, when you're feeling under the weather, or simply want a meal that's easy to make so that you can relax and enjoy it. This easy recipe is like a cozy hug for your taste buds.
• Simplifies the Lasagna-Making Process. Lasagna soup offers a simplified version of traditional lasagna with the same rich and hearty flavors without the fuss.
• Versatility and Adaptability. Lasagna soup is incredibly versatile. You can change up the meat and seasonings, add heat, or include additional vegetables if desired.
• Filling and Hearty Soup. This easy Lasagna Soup recipe is undeniably filling. The combination of pasta, meat, and cheese ensures that it satisfies your hunger and leaves you feeling content.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground Beef and/or Ground Italian Sausage: Adds richness, protein, and savory flavor to the soup. Hot or mild Italian sausage, especially, can contribute additional spices and herbs that enhance the overall taste.
• Fresh Garlic: An aromatic that adds depth and an extra level of flavor.
• Marinara Sauce or Italian Gravy: Forms the main tomato base of the soup, providing acidity and sweetness, reminiscent of lasagna sauce.
• Beef Broth: Adds liquid to the soup, creating the desired soup consistency. It also contributes a savory background flavor.
• Fire Roasted Diced Tomatoes: Adds a smoky flavor and additional acidity to the soup.
• Italian Seasoning: Provides the distinctive Italian flavor profile.
• Lasagna Noodles: Gives the soup its characteristic lasagna feel. They absorb the flavors of the broth and add a comforting, hearty texture.

Tools You'll Need

• Large Skillet or Stockpot
• Garlic Press
• Meat Chopper
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Cheese Grater (optional)
• Ladle

How to the Make Lasagna Soup Recipe

1. In a large pot or Dutch oven, crumble and cook ground beef/sausage over medium-high heat until browned and no longer pink. Using a strainer or paper towel, remove and discard excess grease.

2. Stir in garlic cloves, and cook for 1 minute.

3. Add marinara sauce or Italian gravy, beef broth, fire roasted diced tomatoes, salt, black pepper, and Italian seasoning. Stir and bring to a boil, then turn the heat to medium. 

4. Add the broken pasta noodles and cook until al dente, about 10 minutes. 

5. Check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.
6. Ladle and serve with your favorite garnish(es).

What to Serve with Easy Lasagna Soup

• Ricotta: Whether it's plain or seasoned, a dollop of ricotta cheese provides creaminess and a luxurious texture. It mimics the ricotta layer found in traditional lasagna. For my flavored dollop, combine ricotta cheese, basil, salt and fresh minced garlic in a small bowl. Refrigerate until ready to serve. 
• Sandwich: Toasted cheese sandwiches are an excellent complement to this soup. Use your favorite sandwich bread and Italian cheeses and toast in a skillet on both sides until the cheese has melted and the bread has a golden crust.
• Italian Cheeses: You can also top the soup with a blend of cheeses, such as shredded mozzarella cheese, Parmesan cheese, and provolone, for a gooey and flavorful finish.
• Garlic Bread: Store-bought or homemade bread spread with my Epic Garlic Butter Spread are perfect soup accents. Garlic croutons are also an option.
• Basil: Top the soup with fresh basil to add a burst of fresh flavor and color!

Pro Tips for Recipe Success and Substitutions

• Brown the Meat. Ensure that you brown the beef and Italian sausage well before adding them to the soup. This step enhances the flavor and texture of the meat.
• Drain Excess Fat. After browning the meat, drain excess fat. This helps control the richness of the soup and prevents it from becoming too greasy.
• Fresh Italian Herbs. The dried Italian seasoning can be substituted with fresh herbs like oregano, basil, and thyme. Add some during the browning of meat and others during simmering to help build complex flavors.
• Meat Substitutions. If you prefer, you can use ground turkey, chicken, or a meat substitute in place of ground beef/Italian sausage.
• Tomato Variations. Instead of fire-roasted tomatoes, you can use diced tomatoes, crushed tomatoes, or a combination to suit your taste. Homemade marinara sauce can be used as well. Adjust seasonings as needed.
• Broth Options. If you don't have beef broth, you can use chicken broth or vegetable broth. If the soup seems too thick, you can add additional beef broth to reach your desired consistency.
• Pasta Choices. Instead of traditional lasagna noodles, you can use small shells, rotini, or any pasta of your choice.
• Vegetable Additions. Sautéed mushrooms, diced zucchini, green pepper, or fresh spinach can add extra flavor and nutrients.
• Spice Level. If you enjoy heat, add red pepper flakes or a pinch of cayenne pepper during the seasoning process.

Variations

• White Lasagna Soup. Create a white lasagna soup by using a creamy base. Add Alfredo sauce or heavy cream for richness and white cheeses like ricotta and mozzarella cheese.
• Lasagna Soup with Pesto. Swirl a dollop of pesto into each serving for a burst of herbal and nutty flavors. Pesto complements the Italian seasonings in the soup.
• Seafood Lasagna Soup. Incorporate seafood like shrimp or crab for a unique twist. Consider using a seafood broth and add a splash of white wine.
• Mushroom and Spinach Lasagna Soup. Create a vegetarian version with a combination of sautéed mushrooms and fresh spinach.

Make this Lasagna Soup in the Slow Cooker

Slow Cooker Lasagna Soup is another easy way to make this dish! Brown the meat until fully cooked, then drain the excess fat. Transfer the browned meat to the slow cooker and combine with the rest of the ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

About 30 minutes to an hour before serving, add the broken lasagna noodles to the slow cooker. Stir them in, ensuring they are submerged in the liquid. Cook on high until the noodles are tender. If the soup seems too thick, you can add additional beef broth to reach your desired consistency.

Instant Pot Lasagna Soup is another go-to, convenient way to prepare this perfect comfort food!

Storage and Freezing

Leftover Lasagna Soup is even better than the day it was made.

Refrigeration: Allow the lasagna soup to cool to room temperature before refrigerating in an airtight container. Store all in one container or in individual portions. Store lasagna soup in the refrigerator for up to 3-4 days.

Freezing Completely: Ensure that the leftover soup is completely cooled before freezing. If you plan to freeze individual portions, use freezer-safe containers or sealable plastic bags. Leave some space at the top of the containers or bags to account for expansion as the soup freezes. Freeze up to 3 months.

Thaw Overnight: To thaw lasagna soup, transfer it from the freezer to the refrigerator and allow it to thaw overnight.

Reheating: Reheat the thawed soup on the stovetop over medium heat. Stir occasionally to ensure even heating. If you're in a hurry, you can use the microwave to thaw and reheat individual portions. Heat in short intervals, stirring in between.

Check Consistency: After reheating, check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.

Frequently Asked Questions

More Delicious Soup Recipes

• Homemade Cream of Mushroom Soup
• Copycat Dolly Parton’s Stampede Soup
• Cheesy Chicken Alfredo Soup
• Cheesy Potato Crockpot Soup

Print

Lasagna Soup Recipe (7 Ingredients!)

This Easy Lasagna Soup is a delicious and easy twist on the classic Italian favorite! It has 7 simple ingredients and takes less than 30 minutes to prepare!

Course Main Course, Soup

Cuisine American, Italian

Keyword beef, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 257kcal

Ingredients

• 1 pound ground beef and/or Italian sausage
• 2 garlic cloves minced
• 32 ounce jar marinara sauce or Italian gravy
• 14.5 ounce can beef broth optional 1-2 cups more for thinner texture
• 14.5 ounce can fire roasted diced tomatoes undrained
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cups lasagna noodles broken into 1-inch pieces
• Garnish Options: Ricotta Dollop, shredded Italian cheese blend, parmesan cheese, garlic croutons, cheesy garlic toasts, grilled cheese

Optional Ricotta Dollop Garnish

• 8 ounces ricotta
• 1 ounce fresh basil minced
• 1 garlic cloves minced
• ¼ teaspoon salt

Instructions

Soup

• In a large pot or Dutch oven, crumble and cook ground beef/sausage over medium-high heat until browned and no longer pink. Using a strainer or paper towel, remove and discard excess grease.
• Stir in garlic cloves, and cook for 1 minute.
• Add marinara sauce or Italian gravy, beef broth, fire roasted diced tomatoes, salt, black pepper, and Italian seasoning. Stir and bring to a boil, then turn the heat to medium. 
• Add the broken pasta noodles and cook until al dente, about 10 minutes. 
• Check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.
• Ladle and serve with your favorite garnish(es).

Optional Ricotta Dollop

• In a small mixing bowl, blend together ricotta cheese, fresh basil, garlic, and salt until well combined. Refrigerate until ready to serve.

Video

Notes

Nutrition for 1 cup made with half lean ground beef and half Italian sausage. Garnishes not included.

Pro Tips for Recipe Success and Substitutions

• • Brown the Meat: Ensure that you brown the beef and Italian sausage well before adding them to the soup. This step enhances the flavor and texture of the meat.

• • Drain Excess Fat: After browning the meat, drain excess fat. This helps control the richness of the soup and prevents it from becoming too greasy.

• • Fresh Italian Herbs: The dried Italian seasoning can be substituted with fresh herbs like oregano, basil, and thyme. Add some during the browning of meat and others during simmering to help build complex flavors.

• • Meat Substitutions: If you prefer, you can use ground turkey, chicken, or a meat substitute in place of ground beef/Italian sausage.

• • Tomato Variations: Instead of fire-roasted tomatoes, you can use diced tomatoes, crushed tomatoes, or a combination to suit your taste. Homemade marinara sauce can be used as well. Adjust seasonings as needed.

• • Broth Options: If you don't have beef broth, you can use chicken broth or vegetable broth. If the soup seems too thick, you can add additional beef broth to reach your desired consistency.

• • Pasta Choices: Instead of traditional lasagna noodles, you can use small shells, rotini, or any pasta of your choice.

• • Vegetable Additions: Sautéed mushrooms, diced zucchini, green pepper, or fresh spinach can add extra flavor and nutrients.

• • Spice Level: If you enjoy heat, add red pepper flakes or a pinch of cayenne pepper during the seasoning process.

Storage: 

Refrigeration: Allow the lasagna soup to cool to room temperature before refrigerating in an airtight container. Store all in one container or in individual portions. Store lasagna soup in the refrigerator for up to 3-4 days.

Freezing Completely: Ensure that the leftover soup is completely cooled before freezing. If you plan to freeze individual portions, use freezer-safe containers or sealable plastic bags. Leave some space at the top of the containers or bags to account for expansion as the soup freezes. Freeze up to 3 months.

Thaw Overnight: To thaw lasagna soup, transfer it from the freezer to the refrigerator and allow it to thaw overnight.

Reheating: Reheat the thawed soup on the stovetop over medium heat. Stir occasionally to ensure even heating. If you're in a hurry, you can use the microwave to thaw and reheat individual portions. Heat in short intervals, stirring in between.

Check Consistency: After reheating, check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.

Nutrition

Calories: 257kcal | Carbohydrates: 35g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 663mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 468IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg

The post Lasagna Soup Recipe appeared first on Dinner in 321.

A holiday meal isn't complete until old fashioned Strawberry Pretzel Salad Recipe is on the table! This dessert, that's as easy to eat as it is to whip up, has been a part of every family holiday get-together for my entire life, thanks to my Aunt Marilyn.

With its buttery crushed pretzel crust, rich cream cheese layer, and fruity strawberry Jello topping, this retro dessert is perfect for any gathering and is sure to bring a taste of nostalgia to the table. It has 8 basic ingredients and is an excellent make-ahead go-to dessert.

Whether it’s a family gathering, potluck, or summer BBQ, this retro dessert jello salads like this one will surely impress your guests! Bring back even more yummy dessert memories with this Fruit Cocktail Cake, Tomato Soup Cake, or Oatmeal Cake.

Why You'll Like This Recipe

• Sweet and Salty Combo: The crunchy, salty pretzel crust provides a salty contrast to the sweet layers, creating a perfect balance of flavors.
• Retro Charm: This nostalgic recipe is a classic, bringing back memories of family dinners and holiday tables.
• Creamy and Fruity: The creamy layer balances the tangy strawberries and adds richness to the dessert.
• Crowd Pleaser: This delicious dessert or side dish is a hit with both kids and adults, making it perfect for potluck dinners, family gatherings, or celebrations.
• Wonderful Make-Ahead Dish: Strawberry pretzel dessert is easy to prepare in advance and tastes even better after chilling in the fridge for a few hours.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

Jello Layer:

• Pineapple Juice: Adds a subtle tropical sweetness and depth to the strawberry flavor.
• Strawberry Jello: Provides the classic fruity, strawberry gelatin layer that holds everything together.
• Frozen Sliced Strawberries in Syrup: Enhances the fruity flavor and adds texture to the Jello layer.

Pretzel Layer:

• Crushed Pretzels: Salty pretzels are the base of the dish. They provide a crunchy, savory contrast to the sweet filling.
• Salted Butter: Helps bind the crust together and adds richness.
• Granulated Sugar: Adds sweetness to balance the saltiness of the pretzels.

Cream Cheese Layer:

• Cream Cheese: Gives the dish its creamy, tangy filling that complements the sweet strawberry topping.
• Granulated Sugar: Sweetens the cream cheese layer for a smooth, rich taste.
• Cool Whip or Fresh Whipped Cream: Whipped topping lightens up the cream cheese mixture, making it fluffy and easy to spread.

Topping:

• Fresh Strawberry Slices: Fresh berries add a burst of color and extra strawberry flavor to the finished dish.

Tools You'll Need

• Mixing Bowls
• Hand Mixer 
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13”x9” Baking Dish

How to Make Strawberry Pretzel Salad Recipe

Strawberry Jello Layer

1. In a saucepan over medium high heat or in the microwave, bring the pineapple juice to a boil. Transfer to a large bowl. Stir in both strawberry jello packages until fully dissolved. 
2. Fold in the thawed frozen strawberries. Refrigerate the mixture for 1 hour.

Crust Layer

1. In a bowl, combine the crushed pretzels, melted butter, and sugar. Press the pretzel mixture evenly into the bottom of a 13"x9" baking dish. Bake in a preheated 350˚F oven for 10 minutes, then let it cool completely.

Cream Cheese Layer

1. In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. 
2. Fold in the Cool Whip (or fresh whipped cream) until well combined. Spread this mixture over the cooled crust, making sure to spread it all the way to the edges to seal the layer.

3. Gently pour the strawberry gelatin mixture over the cream cheese layer and spread evenly. Place the sliced fresh strawberries on top. Cover with a lid or with plastic wrap and refrigerate for at least 4 hours, or until the jello is set. 

4. Slice and serve!

Southern Cook Expert Tips and Substitutions

• How to Crush Pretzels: You can crush pretzels by either placing them in a ziploc bag and hitting with a rolling pin or you can pulse them in a food processor a few times to your desired consistency.
• Swap the Jello Flavor: For a different twist, you can use raspberry or cherry Jello instead of strawberry.
• Fresh Whipped Cream: If you prefer, make fresh whipped cream by whipping 1 ½ cups of heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, then fold it into the cream cheese mixture.
• Add Nuts: For extra crunch, sprinkle chopped pecans or walnuts on top of the cream cheese layer.
• Make It Lighter: Use reduced-fat cream cheese and sugar-free Jello for a lighter version of this dessert.
• Pretzel Crust Alternative: Combine 1-⅓ cups graham cracker crumbs (12 full sheets), ½ cup melted butter, and 3 tablespoons white sugar. Press firmly into a 13”x9” pan. Bake for 10 minutes. Use gluten-free pretzels or graham crackers and ensure your gelatin brand is gluten-free for a fully gluten-free dessert.
• Frozen Strawberries in Syrup Alternative: If you can't find this product in your freezer section at your grocery store, you can slice 1 pound fresh strawberries or thaw one pound of frozen sliced strawberries and mix with 2 tablespoons granulated sugar. Allow the berries to rest for 20 minutes, then mix to the gelatin layer as the recipe states.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pretzel crust may soften slightly over time, but the flavors will still be delicious.

Freezing is not recommended, as the texture of the Jello and cream cheese layers can be affected.

Frequently Asked Questions

More Nostalgic Desserts

• Old Fashioned Tea Cakes
• Blackberry Dumplings
• Apple Roll
• Strawberry Jam Cake

Print

Strawberry Pretzel Salad Recipe

This Strawberry Pretzel Salad Recipe is old fashioned retro dessert HEAVEN! With 8 simple ingredients, it brings the perfect mix of fruity freshness, a tangy cream cheese filling, and salty crunch to the table. It's a true favorite among so many friends and family members!

Course Dessert, Salad

Cuisine American

Keyword holiday

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 20 servings

Calories 226kcal

Ingredients

Strawberry Layer

• 2 cups pineapple juice
• 2 3 ounce boxes Strawberry Jello
• 16 ounce package frozen sliced strawberries in syrup thawed
• Garnish: 6-8 sliced fresh strawberries

Crust Layer

• 2 cups crushed pretzels
• ¾ cup salted butter
• ¼ cup granulated sugar

Cream Cheese Layer

• 8 ounces cream cheese
• 1 cup granulated sugar
• 8 ounces cool whip or fresh whipped cream (see note)

Instructions

Strawberry Layer

• In a saucepan over medium high heat or in the microwave, bring the pineapple juice to a boil. Transfer to a large bowl. Stir in both strawberry jello packages until fully dissolved.
• Fold in the thawed frozen strawberries. Refrigerate the mixture for 1 hour.

Crust Layer

• In a bowl, combine the crushed pretzels, melted butter, and sugar. Press this mixture evenly into the bottom of a 13"x9" baking dish. Bake in a preheated 350˚F oven for 10 minutes, then let it cool completely.

Cream Cheese Layer

• In a medium bowl, beat the softened cream cheese and sugar until smooth.
• Fold in the Cool Whip (or fresh whipped cream) until well combined. Spread this mixture over the cooled pretzel crust, making sure to spread it all the way to the edges to seal the layer.
• Gently pour the strawberry mixture over the cream cheese layer and spread evenly. Place the sliced fresh strawberries on top. Refrigerate for at least 4 hours, or until the jello is set.
• Slice and serve!

Video

Notes

Southern Cook Tips and Substitutions

• • How to Crust Pretzels: You can crush pretzels by either placing them in a ziploc bag and hitting with a rolling pin or you can pulse them in a food processor a few times to your desired consistency.

• • Swap the Jello Flavor: For a different twist, you can use raspberry or cherry Jello instead of strawberry.

• • Fresh Whipped Cream: If you prefer, make fresh whipped cream by whipping 1 ½ cups of heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, then fold it into the cream cheese mixture.

• • Add Nuts: For extra crunch, sprinkle chopped pecans or walnuts on top of the cream cheese layer.

• • Make It Lighter: Use reduced-fat cream cheese and sugar-free Jello for a lighter version of this dessert.
  • Pretzel Crust Alternative: Combine 1-⅓ cups graham cracker crumbs (12 full sheets), ½ cup melted butter, and 3 tablespoons white sugar. Press firmly into a 13”x9” pan. Bake for 10 minutes. Use gluten-free pretzels or graham crackers and ensure your gelatin brand is gluten-free for a fully gluten-free dessert.
  • Frozen Strawberries in Syrup Alternative: If you can't find this product in your freezer section at your grocery store, you can slice 1 pound fresh strawberries or thaw one pound of frozen sliced strawberries and mix with 2 tablespoons granulated sugar. Allow the berries to rest for 20 minutes, then mix to the gelatin layer as the recipe states.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pretzel crust may soften slightly over time, but the flavors will still be delicious. Freezing is not recommended, as the texture of the Jello and cream cheese layers can be affected.

Nutrition

Calories: 226kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 237mg | Potassium: 126mg | Fiber: 1g | Sugar: 25g | Vitamin A: 299IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 1mg

The post Strawberry Pretzel Salad Recipe appeared first on Dinner in 321.

This Old Fashioned Vegetable Beef Soup is a recipe that my grandma made every winter year after year. It's a recipe that's beloved by my family and friends. Whether you make a big pot for a gathering or serve on a weeknight, it's sure to spread the love with all of your favorite people.

This Beef and Vegetable Soup is totally homemade from start to finish and uses all approachable ingredients that are easy to find at the store. The hands-on prep time is only 20 minutes, the rest of the work is hands-free on the stovetop. It's truly as simple as simple gets for dinner meal prep.

We love to serve this beef stock vegetable soup with mashed potatoes or buttered potatoes. Plus, the leftovers make for great meals several days after too! Be sure to check out my Easy Slow Cooker Beef Stew as well!

Why You'll Love this Recipe

• Cozy and comforting. This homemade beef stew is the definition of comfort food in a bowl. It's healthy and filling for a cold night.
• Meal prep dream. Make a batch of this soup in advance and freeze for a busy week.
• Affordable family favorite. This recipe is requested multiple times during the wintertime in our house. Everyone truly loves how hearty and flavorful this beef soup is, plus it's not too expensive either!

Laura Ashley's Tip: A chuck roast is perfect for a beef stew. You want to cut it into ¾-inch cubes. The tough collagen in the beef will break down and soften as the soup simmers making for very tender meat.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Olive oil or butter: The cooking fat for the stew.
• Chuck roast or stew meat: The beef for the stew, you want to choose a piece of beef that's tougher with more collagen. It will break down and become tender in the soup over the cooking time.
• Seasoning Salt: If you don't have this, just add kosher salt, and a pinch of black pepper, paprika, garlic powder, onion powder, and cayenne.  Livia’s Seasoning Salt is my go-to blend.
• Diced onion: Infuses the broth with sweet onion flavor.
• Garlic cloves: Adds a nice garlic flavor to each bite.
• Celery: Adds nice vegetable aromatics.
• Carrots: Gives that root vegetable sweetness and heartiness to the stew.
• All-purpose flour: Thickens the broth to the right consistency.
• Beef broth or beef stock: Use regular or low sodium, it's rich and hearty when compared to vegetable or chicken stock.
• Tomato paste: Adds a nice tomato-based broth flavor that compliments the beef so well.
• Bay leaves: Adds a nice hint of vegetable flavor.
• Fresh thyme: Gives an earthy yet floral flavor to the vegetables.
• Fresh or frozen green beans: Another easy vegetable that's delicious to add.
• Frozen peas: Don't skip these, they provide a sweetness that compliments the broth very well.
• Potatoes: Adds heartiness and comfort to the recipe and also helps to thicken the broth nicely.

Tools You'll Need

• Large Stock Pot
• Cutting Board
• Chef's Knife
• Ladle

How to Make Vegetable Beef Soup

1. In a large pot or Dutch oven, heat 1 tablespoon of the olive oil or butter over medium-high heat. Season the beef with seasoning salt.

2. Add the seasoned beef to the pot in batches (to avoid overcrowding) and sear until browned on all sides, about 3-4 minutes per batch. Add more oil or butter between batches if needed. Remove from the pot and set it aside.

3. In the same pot, add the remaining 2 tablespoons oil or butter. Once hot, add diced onion and cook 1 minute. Add fresh garlic, stir, and cook an additional minute.
4. Mix in celery and carrots, and cook 3-4 minutes, or until the onions are translucent and vegetables are slightly tender.

5. Add tomato paste and sprinkle flour over the vegetables. Stir to coat them evenly. Cook for 1-2 minutes, stirring constantly.

6. Gradually stir in beef broth or stock and water, scraping up any browned bits from the bottom of the pot.
7. Add bay leaves and thyme sprigs (or dried thyme).

8. Return the browned beef. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is mostly tender.
9. After the hour, add potatoes, cover and continue simmering for 30 minutes.
10. Add green beans and frozen peas. Continue to simmer, uncovered, for 10 minutes.

11. Taste the soup and adjust the seasoning with seasoning salt or salt and pepper as needed. Remove the bay leaves and thyme sprigs before serving.
12. Ladle the soup into bowls and serve hot, with your favorite soup sides.

Pro Tips

• Be sure to brown the beef first. This creates extra flavorful beef and also gives you the browned bits on the bottom of the pot that creates an even richer broth. Make sure there is space between the beef pieces in the pot to avoid steaming and allow to meat to brown.
• Cook the tomato paste for about a minute. It's essential to cook the tomato paste for a minute or so to help caramelize the natural sugars and create a deeper and richer tomato flavor in the beef stock.
• Flour is the thickener in this recipe to make the soup the perfect consistency. If your soup is too thin, simply mix equal parts flour and butter into a paste and whisk it into the soup (start with one tablespoon of each). Simmer until thickened.
• Deglaze the pan with stock. When you add the beef stock, be sure to deglaze the pan and scrape any browned bits up of the bottom of the pot. This is where all of the flavor is from searing the beef!
• Set it and Forget It: If you're wanting to opt for a crockpot-style version of this recipe, check out my Easy Slow Cooker Beef Stew!

What to Serve with Vegetable Beef Soup

This hearty soup is delicious paired with so many things. Some of our favorites are a Pimento Grilled Cheese, Jalapeno Cheese Bread, Hoecakes, or crackers with Homemade Pimento Cheese!

Storage and Freezing

Allow the soup to cool to room temperature, then place in an airtight container and refrigerate for up to 4 days. Reheat on the stove or in the microwave for a few minutes until warmed through.

Freezing this beef and vegetable soup works like a charm. You can freeze it for up to 2 months. Thaw on the counter for a couple of hours or in the fridge overnight and reheat on the stove or in the microwave.

Frequently Asked Questions

More Easy Soup Recipes

• Lasagna Soup
• Soup Beans
• Vegetable Soup
• Cheesy Chicken Alfredo Soup

Print

Old Fashioned Vegetable Beef Soup

This Old Fashioned Vegetable Beef Soup is comfort food at it's finest. With just 20 minutes of prep time, you can let this soup simmer away on a busy weeknight for a cozy meal that's guaranteed to be loved by your family.

Course Main Course, Soup

Cuisine American

Keyword beef, soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 2 hours hours

Servings 6 servings

Calories 424kcal

Ingredients

• 4 tablespoons olive oil or butter divided
• 1-1 ½ pounds chuck roast or stew meat cut into even ¾-inch cubes
• Seasoning Salt amount as desired
• 1 cup diced onion about 1 small onion
• 4 finely diced garlic cloves
• 1 cup chopped celery about 2-3 stalks
• 1 cup chopped carrots about 2-3 carrots
• 4 tablespoons all-purpose flour
• 4 cups beef broth or beef stock regular or low sodium
• 1 ½ cups water
• 6 ounce can tomato paste
• 2 bay leaves
• 3-4 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 cup 1-inch sliced fresh or frozen green beans
• 1 cup frozen peas
• 2 cups peeled and cubed potatoes dice-sized cubes, about 2-3 small potatoes

Instructions

• In a large pot or Dutch oven, heat 1 tablespoon of the olive oil or butter over medium-high heat. Season the beef with seasoning salt.
• Add the seasoned beef to the pot in batches (to avoid overcrowding) and sear until browned on all sides, about 3-4 minutes per batch. Add more oil or butter between batches if needed. Remove from the pot and set it aside.
• In the same pot, add the remaining 2 tablespoons oil or butter. Once hot, add diced onion and cook 1 minute. Add fresh garlic, stir, and cook an additional minute.
• Mix in celery and carrots, and cook 3-4 minutes, or until the onions are translucent and vegetables are slightly tender.
• Add tomato paste and sprinkle flour over the vegetables. Stir to coat them evenly. Cook for 1-2 minutes, stirring constantly.
• Gradually stir in beef broth or stock and water, scraping up any browned bits from the bottom of the pot.
• Add bay leaves and thyme sprigs (or dried thyme).
• Return the browned beef. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is mostly tender.
• After the hour, add potatoes, cover and continue simmering for 30 minutes.
• Add green beans and frozen peas. Continue to simmer, uncovered, for 10 minutes.
• Taste the soup and adjust the seasoning with seasoning salt or salt and pepper as needed. Remove the bay leaves and thyme sprigs before serving.
• Ladle the soup into bowls and serve hot, with your favorite soup sides.

Notes

Storage: 

Allow the soup to cool to room temperature, then place in an airtight container and refrigerate for up to 4 days. Reheat on the stove or in the microwave for a few minutes until warmed through.

Freezing this beef and vegetable soup works like a charm. You can freeze it for up to 2 months. Thaw on the counter for a couple of hours or in the fridge overnight and reheat on the stove or in the microwave.

Tips: 

• Be sure to brown the beef first. This creates extra flavorful beef and also gives you the browned bits on the bottom of the pot that create an even richer broth. Make sure there is space between the beef pieces in the pot to avoid steaming and allow to meat to brown.
• Cook the tomato paste for about a minute. It's essential to cook the tomato paste for a minute or so to help caramelize the natural sugars and create a deeper and richer tomato flavor in the beef stock.
• Flour is the thickener in this recipe to make the soup the perfect consistency. If your soup is too thin, simply mix equal parts flour and butter into a paste and whisk it into the soup (start with one tablespoon of each). Simmer until thickened.
• Deglaze the pan with stock. When you add the beef stock, be sure to deglaze the pan and scrape any browned bits up of the bottom of the pot. This is where all of the flavor is from searing the beef!

Nutrition

Calories: 424kcal | Carbohydrates: 31g | Protein: 30g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 708mg | Potassium: 1538mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4659IU | Vitamin C: 36mg | Calcium: 78mg | Iron: 5mg

The post Old Fashioned Vegetable Beef Soup appeared first on Dinner in 321.

There’s nothing quite like a warm, creamy bowl of mashed potatoes to complete a meal, and when you can make them in a crockpot, they become even more irresistible. Crock Pot Mashed Potatoes are the epitome of comfort food — they’re easy to prepare, full of rich flavor, and the perfect side dish for any occasion, from a weeknight dinner to a holiday feast.

With 5 simple ingredients and minimal prep, coming home to the smell of buttery, fluffy potatoes ready to be served straight from your slow cooker is a no brainer! It's literally a game-changer for holiday entertaining! It frees up stove space and allows you to focus on other recipes or entertaining guests. Our Thanksgiving Day and Christmas dinner wouldn't be complete without them.

Want to stick to the stove top mashed potato recipe method, no problem! Both my fail-proof Whipped Mashed Potatoes and Sour Cream Mashed Potatoes will be the perfect combination with any meal!

Why You'll Like This Recipe

• Hands-Off Cooking: Set it and forget it! The crockpot does all the work, freeing up oven space and allowing you to focus on other dishes or simply relax.
• Creamy and Delicious: The combination of butter, cream cheese, and heavy whipping cream makes these creamy potatoes incredibly rich and velvety.
• Perfect for Entertaining: These slow cooker mashed potatoes can stay warm in the crockpot, making them ideal for serving during large gatherings or a holiday meal.
• Versatile Garnishes: Whether you prefer a sprinkle of chives or a pat of butter, you can customize this easy slow cooker dish to your liking.
• Make-Ahead Friendly: You can easily prepare this make-ahead crockpot mashed potatoes recipe in advance, which is a lifesaver during busy cooking days.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Russet or Yukon Gold Potatoes: The foundation of your mashed potatoes, russets create a fluffier texture, while Yukon Golds add a buttery richness.
• Salted Butter: Adds richness and a smooth, creamy texture to the potatoes.
• Chicken Broth or Chicken Stock: Infuses the potatoes with a savory depth of flavor as they cook, making them more flavorful than using water alone.
• Cream Cheese: Adds creaminess and a slight tang, helping to thicken the mashed potatoes.
• Heavy Whipping Cream: Provides an extra level of creaminess, making the mashed potatoes luxuriously smooth.
• Salt: Enhances the flavors and brings out the best in the other ingredients.
• Garnishes (Chopped Fresh Parsley, Sliced Chives or Green Onions, or a Bit of Butter): Adds a fresh and flavorful finish, elevating the presentation and taste of the dish.

Tools You'll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Hand Mixer
• Crockpot

How to Make Crock Pot Mashed Potatoes

1. Place the peeled and cut russet potatoes into a crockpot.

2. Pour broth over the potatoes and half of the butter, cubed.

3. Cover the crockpot and cook on high heat for 3-4 hours, or on low heat for 6-7 hours, until the potatoes are tender and easily mashed with a fork.

4. Once the potatoes are fully cooked, carefully drain any excess broth from the crockpot, and add the remaining butter, cream cheese, and heavy whipping cream. Cover and cook on high for 10 minutes. 

5. Add salt. Using a potato masher or an electric mixer, mash the potatoes directly in the crockpot until smooth and creamy. Taste and adjust the salt as needed. Cover and keep potatoes on the warm setting until ready to serve.

6. Garnish the top of potatoes with fresh chives, parsley, or extra butter, if desired.

Expert Tips, Substitutions and Variations

• Lighter Version: Substitute half-and-half or whole milk for the heavy cream for a lighter version. You can also use low-fat cream cheese or greek yogurt.
• Cut Potatoes Evenly: Cut the potatoes into even-sized chunks to ensure they cook at the same rate.
• Make It Vegan: Replace butter with vegan butter, cream cheese with a dairy-free alternative, and chicken broth with vegetable broth.
• Seasoning Boost: Incorporate fresh or dried herbs like rosemary, thyme, or dill for an earthy, aromatic flavor. You can also add onion powder, white pepper, or black pepper.
• Chunky or Smooth: For chunkier mashed potatoes, mash lightly with a potato masher; for ultra-smooth potatoes, use a hand mixer, potato ricer, or immersion blender.
• Garlic Mashed Potatoes: Add minced cloves of garlic or garlic powder to the potatoes before cooking for a delicious garlic flavor.
• Cheesy Mashed Potatoes: Stir in shredded cheddar cheese or Parmesan cheese before serving for a cheesy twist.
• Bacon-Infused: Mix in crispy bacon bits for a smoky, savory addition.

What to Serve with Crockpot Mashed Potatoes

Slow cooker mashed potatoes are one of those side dishes that pairs well with a wide variety of main courses and other sides. Here are some delicious hearty meal options to serve with them:

• Easy Salisbury Steak Recipe
• Glazed Pork Tenderloin
• Braised Beef Short Ribs
• Easy Swiss Steak Recipe
• Slow Cooker Barbecue Chicken Legs
• Pork Bites and Gravy

Storage and Freezing

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the crockpot, microwave, or on the stovetop with a splash of cream or milk to restore creaminess.

You can freeze mashed potatoes in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

More Delicious Potato Recipes

• Buttered Potatoes
• Crispy Parmesan Potatoes
• Italian Roasted Potatoes
• Crockpot Ham and Potato Soup
• Garlicky Ranch Roasted Potatoes

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Crockpot Mashed Potatoes

Rich and creamy crockpot mashed potatoes are the ultimate hands-off side dish! They're perfect for busy days or holiday feasts!

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 12 servings

Calories 393kcal

Ingredients

• 5 pounds cubed Russet or Yukon Gold potatoes peeled, washed and cut into chunks
• 1 cup salted butter divided
• 32 ounces chicken broth
• 8 ounces cream cheese softened, regular or ⅓-less fat
• 1 cup heavy whipping cream
• 1 teaspoon salt or to taste
• Garnish options: chopped fresh parsley, sliced chives, or pats of butter.

Instructions

• Place the peeled and cut russet potatoes into a crockpot.
• Pour broth over the potatoes and half of the butter, cubed.
• Cover the crockpot and cook on high heat for 3-4 hours, or on low heat for 6-7 hours, until the potatoes are tender and easily mashed with a fork.
• Once the potatoes are fully cooked, carefully drain any excess broth from the crockpot, and add the remaining butter, cream cheese, and heavy whipping cream. Cover and cook on high for 10 minutes. 
• Add salt. Using a potato masher or an electric mixer, mash the potatoes directly in the crockpot until smooth and creamy. Taste and adjust the salt as needed. Cover and keep potatoes on the warm setting until ready to serve.
• Garnish the top of potatoes with fresh chives, parsley, or extra butter, if desired.

Video

Notes

Expert Tips, Substitutions and Variations

• Lighter Version: Substitute half-and-half or whole milk for the heavy cream for a lighter version. You can also use low-fat cream cheese or greek yogurt.
• Cut Potatoes Evenly: Cut the potatoes into even-sized chunks to ensure they cook at the same rate.
• Make It Vegan: Replace butter with vegan butter, cream cheese with a dairy-free alternative, and chicken broth with vegetable broth.
• Seasoning Boost: Incorporate fresh or dried herbs like rosemary, thyme, or dill for an earthy, aromatic flavor. You can also add onion powder, white pepper, or black pepper.
• Chunky or Smooth: For chunkier mashed potatoes, mash lightly with a potato masher; for ultra-smooth potatoes, use a hand mixer, potato ricer, or immersion blender.
• Garlic Mashed Potatoes: Add minced cloves of garlic or garlic powder to the potatoes before cooking for a delicious garlic flavor.
• Cheesy Mashed Potatoes: Stir in shredded cheddar cheese or Parmesan cheese before serving for a cheesy twist.
• Bacon-Infused: Mix in crispy bacon bits for a smoky, savory addition.

Nutrition

Calories: 393kcal | Carbohydrates: 36g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 707mg | Potassium: 881mg | Fiber: 2g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 2mg

The post Crock Pot Mashed Potatoes appeared first on Dinner in 321.

Soup beans are one of our family's favorite meals, this recipe has been passed through my family for generations. It’s comforting, healthy, and so easy to make with 4 ingredients. It’s just that simple.

This truly is a hands-free recipe from start to finish. You soak the beans overnight, then add them to the slow cooker and let it do the work for you. It’s a foolproof recipe that’s guaranteed to work. Plus, it’s ideal to make ahead to let the flavors develop.

You can customize to your liking with additional vegetables and spices. For more easy slow cooker recipes try Slow Cooker Pork with Apples, Crockpot Chicken Spaghetti, and Crockpot Sloppy Joes.

Why You'll Love this Recipe

• Easy 4 ingredient stew. It’s just that simple, with 4 ingredients you can have a homemade recipe that’s so comforting on the table for your family.
• Customize with veggies as desired. You can add whatever fresh veggies you want to these Soup Beans; carrots, celery, tomatoes, sweet potatoes, would all be delicious!
• Perfect for meal prep. We love to make a big batch of these soup beans and freeze half of them to eat at a later date. It makes busy weeks or weekends so much easier.
• Slow Cooker Dream. These Soup Beans are truly a hands-free recipe, you soak the beans overnight then let the slow cooker do all of the work for you. It doesn’t get much easier.

Ingredients

Recipe amounts and instructions in the printable recipe card at the bottom of this post. 

• Dried pinto beans: We use dried here and soak them overnight, you could use canned beans too as a shortcut, we just love the way dried beans thicken this soup so nicely.
• Ham hock: Adds the smoky flavor in each bite.
• Onion powder: Gives an onion sweetness throughout the stew.
• White beans: Adds another hint of tender beans. We use canned here since they are smashed and used as a thickener for the stew.

TOOLS YOU'LL NEED 

• 6 Quart or Larger Crockpot
• Can Opener

How to Make Soup Beans

1. Rinse and sort the beans for any pebbles. Add them to a large bowl and cover with 6 cups water. Sit in the refrigerator overnight to allow the beans to absorb the liquid and become tender. 

2. Next day, drain the beans in a colander. Add them to a Crockpot along with 8 cups of water, the ham hock, onion powder, salt and pepper. Stir, cover and cook on low 8-10 hours or until they're tender. 

3. Remove the ham hock and pull the meat away from the bone.

4. Roughly smash the white beans with a fork. Add them and the ham to the Crockpot, stir and allow it to cook 15 minutes on high heat. 

5. Ladle into bowls and serve with cornbread or hoecakes, sliced onions, kraut and wieners, fried potatoes, salmon patties and/or greens.

Pro Tips

• Be sure to soak your beans overnight. We always do this right before we go to bed. In the morning, you can prep them in the crockpot to cook over the day.
• Mashed canned beans acts as your thickener. No need to use flour to thicken this stew, just simply mash canned soft beans together and add to the stew at the end of cooking. It adds a nice creaminess and flavor.
• Swap the beans. You can change out the pinto beans if desired and use black, navy, or white.
• Add some veggies and herbs. Jazz this stew up as much as you desire, add fresh thyme or rosemary. Root veggies like carrots, parsnips, and sweet potatoes are also so delicious in this soup.
• If you don’t want to soak the beans overnight, you can do a pre-soak. Simply boil them in water for 1 to 2 minutes. Turn the heat off and let them cool in the water. After an hour of soaking, drain and rinse.

Make Soup Beans on the Stovetop

To make stovetop soup beans, follow the pre-soak instructions, then add all of the ingredients to a large stockpot on high heat. Once boiling, reduce the heat to low, cover, and simmer for 2-3 hours, stirring occasionally, until the beans are tender.

Storage

Allow the soup beans to cool to room temperature then store in an airtight container in the fridge for up to a week.  Microwave or reheat on the stovetop until warmed through.

Freezing these stewed beans is also great. You can freeze them for up to 2 months. Thaw them at room temperature on the counter or in the fridge overnight. Reheat in the microwave or on the stove until warmed through.

What to Serve with Soup Beans

Soup beans pair so nicely with many things to make them a full meal. Try serving with our Southern Cornbread Recipe, or Jalapeno Cheese Bread, or Pimento Cheese Cornbread.

FAQs

More Easy Soup Recipes

• Crockpot Ham and Potato Soup
• Easy Vegetable Soup
• Crockpot Chicken Gnocchi Soup
• Italian Sausage Tortellini Soup

Print

Soup Beans

This Soup Beans recipe is just 4 ingredients and has so much flavor. It's easy to meal prep for a week of busy meals. The ham hock adds a smoky flavor that makes these tender beans so decadent and rich.

Course Main Course, Soup

Cuisine American

Keyword crockpot, pork

Prep Time 15 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 15 minutes minutes

Servings 8 servings

Ingredients

• 1 pound dried pinto beans
• 1-1 ½ pounds ham hocks
• 2 teaspoons onion powder
• 1 teaspoon salt more to taste
• 1 teaspoon black pepper more to taste
• 15 ounce can white beans drained/rinsed

Instructions

• Rinse and sort the beans for any pebbles. Add the rinsed beans to a large bowl and cover with 6 cups water. Sit in the refrigerator overnight to allow the beans to absorb the liquid and become tender. 
• Next day, drain the beans in a colander. Add the beans to a Crockpot along with 8 cups of water, the ham hock, onion powder, salt and pepper. Stir, cover and cook on low 8-10 hours or until the beans are tender. 
• Remove the ham hock and pull the meat away from the bone. Roughly smash the white beans with a fork. Add the white beans and ham to the Crockpot, stir and allow it to cook 15 minutes on high heat. 
• Ladle into bowls and serve with cornbread or hoecakes, sliced onions, kraut and wieners, fried potatoes, salmon patties and/or greens.

Video

Notes

Storage: 

Allow the soup beans to cool to room temperature then store in an airtight container in the fridge for up to a week.  Microwave or reheat on the stovetop until warmed through.

Freezing these stewed beans is also great. You can freeze them for up to 2 months. Thaw them at room temperature on the counter or in the fridge overnight. Reheat in the microwave or on the stove until warmed through.

Tips: 

• Be sure to soak your beans overnight. We always just do this right before we go to bed. In the morning you can prep them in the crockpot to cook over the day.
• Mashed canned beans acts as your thickener. No need to use flour to thicken this stew, just simply mash canned soft beans together and add to the Soup Beans at the end of cooking. It adds a nice creaminess and flavor.
• Swap the beans. You can change out the pinto beans if desired and use black beans, navy beans, or white beans.
• Add some veggies and herbs. Jazz this stew up as much as you desire, add fresh thyme or rosemary. Root veggies like carrots, parsnips, and sweet potatoes are also so delicious in this soup.
• If you don’t want to soak the beans overnight, you can do a pre-soak. Simply boil the beans in water for 2 to 4 minutes. Turn the heat off and let them cool in the water. After an hour of soaking, drain and rinse.

The post Soup Beans appeared first on Dinner in 321.

This Crock Pot Beef and Noodles recipe is one of the best dishes to come home to at the end of a busy day. It’s a classic recipe with multiple variations that always gives instant cozy feels.

Slow-simmered beef that’s incredibly tender and flavorful paired with perfectly cooked noodles is a meal that the family will be asking for on repeat!

When you become a fan of this old fashioned beef and noodles recipe, make my Crock Pot Chicken and Noodles you’re next recipe to try! It’s a guaranteed hit!

Why You'll Love This Recipe

• Beyond Simple to Make: With a mere quick sear and mix of ingredients, it’s an excellent set-it-and-forget-it that will leave you only needing to add the noodles!
• Make It Your Own: Beef and noodles can easily be adapted to your palates preference by switching up the seasonings and vegetables.
• Leftovers to Look Forward To: This dish is so delicious that you’ll be anxiously awaiting to reheat them for lunch or another dinner!
• Comfort Food Classic: Fall-apart beef with tender noodles wrapped in a savory rich broth has all the qualities of a cozy meal!

What is Chuck Roast?

Chuck roast is the cut of beef that works best for this recipe. It comes from the shoulder area of a cow. It is known for its rich flavor and tenderness, especially when cooked slowly.

It’s a popular choice for pot roasts, stews, and braised dishes because it contains a good amount of marbling, which adds moisture and flavor during cooking.

Ingredients for Crock Pot Beef and Noodles

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chuck Roast: Known for its rich, beefy flavor, this roast absorbs all the yummy flavors and becomes incredibly tender.
• Olive Oil: Contributes to the rich and savory flavors of caramelizing the beef.
• Chopped Veggies (mushrooms, carrots, onions): These add lots of nutrients and a layers of flavor and texture.
• Regular or Low-Sodium Beef Broth: Adds moisture and richness to the dish and helps tenderize the beef.
• Regular or Low-Sodium Condensed Cream of Mushroom Soup: Convenient, quick and adds incredible flavors and creaminess.
• Regular or Low-Sodium Tony Chachere’s Seasoning: Adds excitement and a depth of bold flavor with it’s perfect blend of spices.
• Italian Seasoning: Adds harmonious blend of herbs and spices.
• Garlic Powder: This adds a nuanced savoriness and flavor.
• Cornstarch: Creates a smooth paste that creates the perfect thickness in this dish.
• Milk: Along with the cornstarch, it creates the slurry thicken the dish perfectly.
• Pasta or Noodles: Beef and noodles is the perfect pairing! The noodles soak up the flavors of the dish as well as help thicken the broth. I use Al Dente Carba Nada Noodles.

Tools You'll Need

• Crockpot
• Large Skillet
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Beef and Noodles Recipe

1. Heat oil in a large skillet on high heat. Season roast on both sides with salt and pepper and sear 2-3 minutes on all sides. Transfer to a plate. 

2. If using veggies, sauté in the skillet until caramelized, about 2-3 minutes. 

3. To a 6qt or larger Crockpot, whisk together broth, cream of mushroom, Tony Chachere’s seasoning, Italian seasoning, garlic powder and cooked veggies. Once combined, submerge the beef. Cover and cook on low 8-10 hours. 

4. Transfer the cooked beef from the Crockpot to a cutting board, shred with 2 forks.

5. In a small bowl, whisk together cornstarch and milk. Once combined, whisk into the Crockpot and add the shredded beef and noodles. Cook on high for 25 minutes or until the noodles are al dente and liquid slightly thickens. 

6. Ladle and enjoy!

Pro Tips

• You can also use ground beef for this recipe. Simply brown and season the beef before putting in the Crockpot. The mixture will need 30 minutes to an hour less cook time on both high and low settings.
• The pasta soaks up the flavors of the dish as well as helps to thicken the broth. If the pasta you choose isn’t al dente after cooking 25 minutes on high, recover and cook an additional 10-15 minutes.
• Don't Overcook the Noodles. Most pasta varieties will be done around 25 minutes. However, you can always check earlier if the starch content of your pasta/noodles is different. Another option, you can cook the noodles in salted water on the stove top, drain, and fold them in the beef mixture.

Substitutions

When substituting for chuck roast in recipes, you'll want to choose cuts of meat that have similar characteristics in terms of flavor, marbling, and tenderness. Some other cuts that can be suitable alternatives for chuck roast are bottom round roast, top sirloin roast or chuck eye roast.

If you’d prefer a homemade cream of mushroom soup, I’ve got you covered! My homemade version is simple, rich and delicious!

Storage

After the mixture has cooled, store leftovers in an airtight container in the refrigerator up to 3-4 days.

You can freeze leftovers in an airtight, freezer-safe containers up to 3 months. Thaw over night in the refrigerator before reheating.

FAQs

Other Comforting Beef Recipes

• Slow Cooker Beef Stroganoff
• Crockpot Chicken and Noodles
• Crock Pot BBQ Beef
• Crock Pot Honey Garlic Chicken

Print

Crock Pot Beef and Noodles

Crock Pot Beef and Noodles is the ultimate comfort dish, made easy in the slow cooker. A classic comfort food recipe using mainly pantry ingredients.

Course Main Course

Cuisine American

Keyword beef, crockpot

Prep Time 30 minutes minutes

Cook Time 9 hours hours

Total Time 9 hours hours 30 minutes minutes

Servings 10 Servings

Calories 308kcal

Ingredients

• 2-3 pounds chuck roast
• 1 tablespoon olive oil
• Salt/Black Pepper
• 2 cups chopped veggies (mushrooms, carrots, onions)
• 2 32 ounce boxes regular or low-sodium beef broth
• 2 10.5 ounce cans regular or low-sodium condensed cream of mushroom soup
• 2 teaspoons regular or low-sodium Tony Chachere seasoning
• 2 teaspoons Italian seasoning
• 2 teaspoons garlic powder
• 2 tablespoons cornstarch
• 2 tablespoons milk
• 10 ounces pasta or noodles

Instructions

• Heat oil in a large skillet on high heat. Season roast on both sides with salt and pepper and sear 2-3 minutes on all sides. Transfer to a plate. 
• If using veggies, sauté in the skillet until caramelized, about 2-3 minutes. 
• To a 6qt or larger Crockpot, whisk together broth, cream of mushroom, Tony Chachere seasoning, Italian seasoning, garlic powder and cooked veggies. Once combined, submerge the beef. Cover and cook on low 8-10 hours. 
• Transfer the cooked beef from the Crockpot to a cutting board, shred with 2 forks.
• In a small bowl, whisk together cornstarch and milk. Once combined, whisk into the Crockpot and add the shredded beef and noodles. Cook on high for 25 minutes or until the noodles are al dente and liquid slightly thickens. 
• Ladle and enjoy!

Video

Notes

Tips and Substitutions

• You can also use ground beef for this recipe. Simply brown and season the beef before putting in the Crockpot. The mixture will need 30 minutes to an hour less cook time on both high and low settings.
• The pasta soaks up the flavors of the dish as well as helps to thicken the broth. If the pasta you choose isn’t al dente after cooking 25 minutes on high, recover and cook an additional 10-15 minutes.
• The vegetables can be omitted or substituted to your vegetable preference.

Storage: 

After the mixture has cooled, store leftovers in an airtight container in the refrigerator up to 3-4 days.

You can freeze leftovers in an airtight, freezer-safe containers up to 3 months. Thaw over night in the refrigerator before reheating.

Nutrition

Calories: 308kcal | Carbohydrates: 30g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 370mg | Potassium: 889mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1879IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 3mg

The post Crock Pot Beef and Noodles appeared first on Dinner in 321.

Spice up your bread game with this Jalapeno Cheese Bread, a delicious twist on a classic favorite. This savory loaf combines the zesty heat of jalapeños with the creamy richness of cheddar cheese, creating a flavor explosion in every bite.

Making bread from scratch at home can be intimidating, but this recipe is straight forward and truly foolproof. My family has made variations of this recipe too many times to count!

Whether you’re serving it alongside a bowl of chili or enjoying it as a standalone snack, this homemade bread is sure to become a household staple. It takes 10 minutes to whip up with basic pantry ingredients!

Some of our favorite things to serve this addictive loaf is Brisket Chili, and Green Enchilada Chicken Soup!

Why You'll Like This Recipe

• No Yeast Required: This easy cheesy jalapeno bread recipe is made with self-rising flour and beer, so there’s no need for yeast or lengthy rising times, making it quick and easy to prepare.
• Bold Flavor Combination: The combination of spicy jalapeños and sharp cheddar cheese creates a flavor explosion in every bite.
• Versatile: This jalapeno and cheese bread is perfect for pairing with soups, stews, or chili, or enjoying on its own with a smear of butter.
• Simple Ingredients: With just a few pantry staples, you can whip up a delicious loaf of jalapeno cheddar bread that’s sure to impress.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Self Rising Flour: This is the foundation of the bread, providing structure and a light, fluffy texture. The leavening agents in the flour eliminate the need for yeast.
• Garlic Powder: Adds a subtle, savory flavor that complements the cheese and jalapeños.
• Salt: Balances the flavors and enhances the taste of the cheese and jalapeños, while also helping to activate the baking powder in the self-rising flour.
• Sugar: Adds a touch of sweetness to balance the heat of the jalapeños and the bitterness of the beer.
• Beer: Provides moisture and flavor, contributing to the bread’s unique taste and helping it rise. Use your favorite beer for the best results.
• Cheddar Cheese: Adds a rich, savory flavor and creamy texture to the bread. Sharp cheddar works well, but you can use any type of cheddar you prefer.
• Jalapeno Peppers: Adds a spicy kick and a fresh flavor that pairs perfectly with the cheddar cheese and beer.
• Melted Butter: Incorporated in the batter and brushed on top of the loaf before baking, it creates a golden, crunchy crust and adds richness to the bread.

WHAT IS SELF-RISING FLOUR? 

Self-rising flour is a type of flour that is commonly used in baking, particularly in recipes for biscuits, pancakes, and certain types of quick breads. It is called "self-rising" because it contains leavening agents, typically baking powder and sometimes salt, which are already mixed into the flour. These leavening agents help the baked goods rise and become fluffy without the need for additional yeast or baking soda.

If a recipe (like this one) calls for self-rising flour, and you don't have any on hand, you can make your own by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

Tools You'll Need

• Mixing Bowls
• Rubber Spatula
• 8 x 5-inch Loaf Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Wire Rack

How to Make Jalapeno Cheese Bread

1. Preheat oven to 375°F. Grease an 8"x5" loaf pan with butter or non-stick cooking spray.
2. In a large mixing bowl, whisk together flour, garlic powder, salt and sugar.

2. Fold in the cheese cubes and diced jalapeño. 

3. Add 3 tablespoons of the melted butter and beer to the flour mixture. Mix just until ingredients are incorporated, don't over-mix. 

4. Pour the dough into the prepared loaf pan and spread evenly. Pour melted butter over the dough, then place jalapeño slices on top.

5. Bake 50-55 minutes or until a knife inserted comes out clean and the top is golden brown. Allow the loaf to cool 5 minutes, then transfer to a cooling rack. Slice and serve with butter or seasoned olive oil for dipping.

Pro Tips and Substitutions

• Cheese Alternatives: Feel free to experiment with different cheeses, such as pepper jack for extra spice or gouda for a milder flavor.
• Jalapeño Substitutes: If you prefer less heat, you can use milder peppers like poblano or bell peppers. For more heat, consider adding crushed red pepper flakes or using serrano peppers. You can also omit the pepper completely.
• Beer Choices: The flavor of the bread will vary depending on the type of beer you use. A light beer will yield a milder flavor and lighter colored loaf, while a darker beer like a stout or porter will create a richer taste and darker color.
• Beer Substitutions: Instead of using beer in this jalapeño cheese bread, you can also use non-alcoholic beer, Sprite, or 7-Up. It will have a slightly shorter rise and slightly darker on top, but equally as delicious!
• Additions: Consider adding crispy bacon, chives, or fresh herbs like rosemary or thyme for extra flavor.
• How to Serve: This bread pairs well with soups, stews, and chili. It’s also delicious on its own with butter or cream cheese.

Storage and Freezing

Store cheesy jalapeno beer bread in an airtight container or wrapped in foil at room temperature for up to 3 days. To extend its shelf life, you can store the bread in the refrigerator for up to a week.

Reheat slices in the toaster or oven for the best texture. Wrap the bread tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature and reheat before serving.

Frequently Asked Questions

More Bread Recipe Favorites

• Southern Cornbread
• Beer Bread
• Homemade Buttermilk Biscuits
• Pumpkin Spice Loaf

Print

Jalapeño Cheese Bread

Quick to prepare and impossible to resist, this Jalapeno Cheese Bread is a delightful addition to any meal or a tasty treat on its own. With just 10 minutes of preparation time, it's an affordable homemade bread that's so delicious!

Course bread

Cuisine American

Keyword bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 373kcal

Ingredients

• 3 cups self-rising flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 12 ounces beer
• 8 ounces cheddar cheese dice-size cubes or shredded
• 1 jalapeño half sliced and half diced
• ¼ cup melted butter divided

Instructions

• Preheat oven to 375°F. Grease an 8"x5" loaf pan with butter or non-stick cooking spray.
• In a large mixing bowl, whisk together flour, garlic powder, salt and sugar.
• Fold in the cheese and diced jalapeño. 
• Add 3 tablespoons of the melted butter and beer to the flour mixture. Mix just until ingredients are incorporated, don't over-mix. 
• Pour the dough into the prepared loaf pan and spread evenly. Pour melted butter over the dough, then place jalapeño slices on top.
• Bake 50-55 minutes or until a knife inserted comes out clean and the top is golden brown. Allow the loaf to cool 5 minutes, then transfer to a cooling rack. Slice and serve with butter or seasoned olive oil for dipping.

Video

Notes

Pro Tips and Substitutions:

• • Cheese Alternatives: Feel free to experiment with different cheeses, such as pepper jack for extra spice or gouda for a milder flavor.

• • Jalapeño Substitutes: If you prefer less heat, you can use milder peppers like poblano or bell peppers. For more heat, consider adding crushed red pepper flakes or using serrano peppers. You can also omit pepper if desired. 

• • Beer Choices: The flavor of the bread will vary depending on the type of beer you use. A light beer will yield a milder flavor, while a darker beer like a stout or porter will create a richer taste.

• • Additions: Consider adding crispy bacon, chives, or fresh herbs like rosemary or thyme for extra flavor.

• • How to Serve: This bread pairs well with soups, stews, and chili. It’s also delicious on its own with butter or cream cheese.

Storage: 

Store cheesy jalapeno beer bread in an airtight container or wrapped in foil at room temperature for up to 3 days. To extend its shelf life, you can store the bread in the refrigerator for up to a week.

Reheat slices in the toaster or oven for the best texture. Wrap the bread tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature and reheat before serving.

Nutrition

Calories: 373kcal | Carbohydrates: 41g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 525mg | Potassium: 91mg | Fiber: 1g | Sugar: 5g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 212mg | Iron: 1mg

The post Jalapeno Cheese Bread appeared first on Dinner in 321.

There’s something undeniably comforting about a bowl of school cafeteria chili. It brings back memories of the yummy lunches our sweet lunch ladies made and were shared amongst our childhood friends.

This original recipe came straight from the school district food service director from my hometown. That means it's about as legit as it can be. It combines ground beef, beans, and a blend of spices with a surprising twist—spaghetti!

This chili recipe comes together quickly (45 minutes!) and is a budget-friendly, crowd-pleasing dish! It's perfect for feeding the whole family or enjoying as leftovers throughout the week. Serve it with a Pimento Grilled Cheese, peanut butter sandwich, or toasted cheese sandwich for the complete school days experience!

Be sure to check out my other popular chili options, Brisket Chili and Slow Cooker White Chicken Chili!

Why You'll Like This Recipe

• Nostalgic Flavor: This chili is a throwback to the classic school cafeteria dish, bringing familiar and comforting flavors to your table.
• Hearty and Filling: Packed with ground beef, beans, and spaghetti, this chili is a complete meal in a bowl that will keep you satisfied.
• Easy to Make: With simple ingredients and straightforward steps, this homemade chili is perfect for both beginner and experienced cooks.
• Customizable: You can easily adjust the spice level, swap out beans, or add extra veggies to suit your taste.
• Perfect for Leftovers: It tastes even better the next day, making it a great option for meal prep or easy weeknight dinners.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Lean Ground Beef: The foundation of the chili, it adds hearty texture and rich, savory flavor.
• Onion: Chopped onion adds a subtle sweetness and depth of flavor.
• Chili Beans Kidney Beans: A can that combines chili sauce, kidney beans, and seasonings. It adds protein, fiber, and a mild heat, contributing to its hearty texture.
• Tomato Puree: This thick, smooth tomato base binds all the ingredients together, providing a rich and slightly tangy background flavor.
• Mexene Chili Powder: A key seasoning in this recipe, Mexene chili powder brings warmth and a smoky, mildly spicy flavor that defines the chili.
• Sugar: A small amount of sugar balances the acidity of the tomato puree.
• Spaghetti: The addition of spaghetti is a unique twist that makes it more filling and adds a fun, unexpected texture.

Tools You'll Need

• Large Stockpot
• Cutting Board
• Chef’s Knife
• Meat Chopper (optional)
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Wooden Stirring Spoon
• Ladle

How to Make Cafeteria Chili

1. In a large pot or dutch oven on medium-high heat, break apart and cook ground beef and onions until the beef is no longer pink and onions translucent. Drain off excess grease. 

2. To the pot, add the chili beans kidney beans, tomato purée, 2 cups of water, chili powder, salt, and sugar. Bring to a boil.

3. Add the broken spaghetti and cook until al dente, stirring periodically. Taste and adjust seasonings as desired. Add 1-3 cups water to desired texture.

4. Ladle and serve. If reheating, add additional water or tomato puree as needed. To create that lunch school memory, complete the lunch tray with a bowl of chili, crackers, grilled cheese or peanut butter and syrup sandwich, carrots and celery sticks, a no-bake cookie or cinnamon roll, and milk.

Pro Tips and Substitutions

• Protein Options: If you prefer a different protein, you can substitute the ground beef with ground turkey, chicken, or a plant-based meat alternative.
• Beans: While chili bean kidney beans are traditional, you can swap them for a different kind of beans like black beans, pinto beans, or even chickpeas.
• Spice Level: If you like your chili with more heat, add a pinch of cayenne pepper, red pepper flakes, or a chopped jalapeño. For a milder version, reduce the chili powder.
• Seasonings: Add more seasonings to taste. Some popular additions are garlic powder, black pepper, red peppers, cumin, and onion powder.
• Tomato Substitutes: If you don’t have tomato puree, you can use tomato sauce or crushed tomatoes as a substitute.
• Add Veggies: For extra nutrition, consider adding chopped bell peppers, zucchini, or corn to the chili.
• Sugar Options: The amount of granulated sugar can be increased, decreased, or omitted. You can also opt to use dark or light brown sugar instead.
• Spaghetti Alternatives: If you’re not a fan of spaghetti in chili, feel free to leave it out or replace it with elbow macaroni, rice, or serve the chili over baked potatoes.

What to Serve with Chili with Spaghetti

Some excellent side dishes are cheese and crackers, baked potato, rice, spaghetti, Hoe Cakes, a Pone of Cornbread, and Cheesy Cornbread.

Our school always served chili with No-Bake Chocolate Peanut Butter Cookies and a toasted cheese sandwich. You can make these sandwiches while the chili simmers:

• Place 2 sheet pans in an oven preheating to 425°F. Spread a thin layer of butter to the edges of one side of each slice of bread. Once the pans are heated, place half of the bread slices buttered side down on one of the baking sheets.
  • Top with American cheese slices, then with another slice of bread, buttered side up. Place the other sheet pan directly on top of the sandwiches so that it's pressing the sandwich together well. Bake 8-10 minutes, then broil with the top pan off until the bread is toasted.

A Pimento Grilled Cheese Sandwich would also be an excellent chili compliment!

Toppings for Chili

Some excellent garnishes for chili are shredded cheddar cheese, fresh cilantro, green onions, red onion, diced jalapeño, tortilla chips, corn chips, and/or a dollop of sour cream.

Storage and Freezing

Fridge: Once the chili has cooled completely, refrigerate in an airtight container up to 4-5 days.

Freezer: Chili can be frozen in an air-tight, freezer-safe container up to 3 months. Thaw overnight in the refrigerator before reheating. You can also freeze in small batches so that you can pull a portion from the freezer one at a time.

Reheating TIP: The pasta will expand when refrigerated, so upon reheating, add additional water or tomato sauce to your desired chili texture.

Frequently Asked Questions

More Cozy Soup Recipes

• Crockpot Ham and Potato Soup
• Easy Lasagna Soup
• Copycat Dolly Parton’s Stampede Soup
• Cheesy Chicken Alfredo Soup

Print

Cafeteria Chili

Cafeteria Chili brings back memories of school lunches! It combines classic ingredients like ground beef and beans with a spaghetti twist. It's an easy lunch or dinner to make with simple ingredients in just 45 minutes!

Course Main Course, Soup

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 421kcal

Ingredients

Chili

• 2 pounds ground beef
• 1 ⅓ cup diced onion
• 27 ounce can chili beans kidney beans
• 26.5 ounce can tomato puree
• ½ cup Mexene Chili Powder
• ½ teaspoon salt
• Water amount as desired
• 2 ½ tablespoons sugar
• 6 ½ ounces spaghetti broken into thirds

Instructions

• In a large pot or dutch oven on medium-high heat, break apart and cook ground beef and onions until the beef is no longer pink and onions translucent. Drain off excess grease. 
• To the pot, add the chili beans kidney beans, tomato purée, 2 cups of water, chili powder, salt, and sugar. Bring to a boil.
• Add the broken spaghetti and cook until al dente, stirring periodically. Taste and adjust seasonings as desired. Add 1-3 cups water to desired chili texture.
• Ladle and serve. If reheating, add additional water or tomato puree as needed. To create that lunch school memory, complete the lunch tray with a bowl of chili, crackers, grilled cheese or peanut butter and syrup sandwich, carrots and celery sticks, a no-bake cookie or cinnamon roll, and milk.

Video

Notes

Pro Tips and Substitutions

• • Protein Options: If you prefer a different protein, you can substitute the ground beef with ground turkey, chicken, or a plant-based meat alternative.

• • Beans: While chili bean kidney beans are traditional, you can swap them for a different kind of beans like black beans, pinto beans, or even chickpeas.

• • Spice Level: If you like your chili with more heat, add a pinch of cayenne pepper, red pepper flakes, or a chopped jalapeño. For a milder version, reduce the chili powder.

• • Seasonings: Add more seasonings to taste. Some popular additions are garlic powder, black pepper, red peppers, cumin, and onion powder.

• • Tomato Substitutes: If you don’t have tomato puree, you can use tomato sauce or crushed tomatoes as a substitute.

• • Add Veggies: For extra nutrition, consider adding chopped bell peppers, zucchini, or corn to the chili.

• • Sugar Options: The amount of granulated sugar can be increased, decreased, or omitted. You can also opt to use dark or light brown sugar instead.

• • Spaghetti Alternatives: If you’re not a fan of spaghetti in chili, feel free to leave it out or replace it with elbow macaroni, rice, or serve the chili over baked potatoes.

Storage: 

Fridge: Once the chili has cooled completely, refrigerate in an airtight container up to 4-5 days.

Freezer: Chili can be frozen in an air-tight, freezer-safe container up to 3 months. Thaw overnight in the refrigerator before reheating. You can also freeze in small batches so that you can pull a portion from the freezer one at a time.

Reheating TIP: The pasta will expand when refrigerated, so upon reheating, add additional water or tomato sauce to your desired chili texture.

Nutrition

Calories: 421kcal | Carbohydrates: 53g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 736mg | Potassium: 1432mg | Fiber: 13g | Sugar: 13g | Vitamin A: 4864IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 8mg

The post Cafeteria Chili appeared first on Dinner in 321.

Yeehaw! These copycat Dolly Parton's Stampede Garlic Biscuits are out of this world delicious! If you've ever been to Dolly's dinner attraction in Branson, Missouri or Pigeon Forge, Tennessee, you know exactly how delicious these were.

As a pro biscuit maker myself, I knew I had to crack the code to make a version of Dolly Parton's biscuits in my own kitchen at home. After some extensive recipe testing, I've created the perfect recipe that takes me right back to the Dixie Stampede restaurant.

In recent years, they've changed their menu to a traditional biscuit instead of these garlicky buttery beauties. Why? I have no idea because these are amazing! These go with any dinner, especially with Dolly Parton's Stampede Soup and Stampede Chicken!

Why You’ll like this Recipe

• Quick and Easy: This recipe uses a biscuit mix, so there’s no need for measuring out flour or baking soda. Just mix, bake, and enjoy!
• Savory Garlic Flavor: The butter and garlic combination give these biscuits an irresistible savory flavor.
• Perfect Side Dish: These biscuits pair well with a variety of dishes, from soups to seafood, or as a standalone snack.
• Nostalgia: For those who've been to Dolly (Dixie) Stampede, it brings back happy memories!

Ingredients for Dixie Stampede Biscuit Recipe

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Red Lobster Cheddar Bay Biscuit Mix: This ready-made mix makes the biscuits light and fluffy, with the signature cheddar and garlic flavor everyone loves.
• Whole Buttermilk: Buttermilk helps keep the biscuits tender and adds a slight tanginess that complements the cheddar cheese.
• Shredded Cheddar Cheese: Melts into the dough, giving the biscuits a rich, cheesy flavor.
• Butter: Used both in the dough and brushed on top, butter adds richness and helps achieve a golden-brown finish.
• Dried Dill Weed: This herb adds a unique and subtle burst of freshness, taking the flavor of the biscuits to the next level.

Tools You’ll Need

• 9"x9" Baking Dish or 9" Cast Iron Skillet
• Mixing Bowl
• Liquid Measuring Cup
• Measuring Cups and Spoons
• Large Scoop
• Basting Brush 

How to Make Dolly Parton Biscuit Recipe

1. In a large bowl, mix together the biscuit mix, buttermilk, and cheese just until combined. Don't over mix.

2. Using a scoop or spoon, drop 14 biscuits in a buttered baking dish.

3. Bake at 425℉ 15-17 minutes or until golden brown. In a small bowl, mix together melted butter and the garlic herb blend included in the biscuit mix. Brush over the baked biscuits. Sprinkle dill weed on top.

Tips and Substitutions

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of regular milk. Let it sit for 5 minutes before using.
• Cheese Variations: While cheddar is classic, feel free to mix things up by using sharp cheddar, pepper jack, or even a blend of your favorite cheeses.
• Herb Substitutions: Dried parsley, oregano, or even rosemary can be substituted for dill if you prefer a different flavor profile.
• Crispy Edges: If you love a crispy edge on your biscuits, try baking them in a preheated cast-iron skillet.
• If you want to make the biscuit mix from scratch, follow these instructions:
  • For the dough, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 ½ teaspoons sugar, 1 ½ teaspoons garlic powder, ½ teaspoon baking soda, ¼ teaspoon salt. Optional: add ¼ teaspoon Old Bay Seasoning.
  • For the seasoning packet that is included in the box that is to be mixed with the melted butter, you can instead use ½ teaspoon garlic powder and ¼ teaspoon each onion powder and dried parsley.

Storage

Room Temperature: These biscuits can be stored in an airtight container at room temperature for up to 2 days.

Refrigerator: If you want them to last longer, store them in the fridge for up to 5 days. Just warm them up in the oven before serving.

Freezer: You can also freeze the biscuits for up to 3 months. Thaw them in the fridge overnight and warm them up in the oven or microwave before enjoying.

Frequently Asked Questions

More Dolly Parton-inspired Recipes

• Copycat Dolly Parton's Stampede Soup
• Copycat Dolly Parton's Stampede Chicken
• Homemade Cream of Mushroom Soup
• Biscuits and Gravy

Print

Copycat Dolly Parton's Stampede Garlic Biscuits

Buttery, cheesy, and super moist, these copycat Dolly Parton's Stampede Garlic Biscuits are the perfect accent to any meal! They'll be gone before you can say STAMPEDE!

Course bread

Cuisine American

Keyword bread

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 14 servings

Calories 157kcal

Ingredients

• 11.36 ounce package Red Lobster Cheddar Bay Biscuit Mix
• ¾ cup cold whole buttermilk
• 1 ½ cups shredded cheddar cheese
• ¼ cup butter
• 1 pouch Garlic Herb Blend included in the biscuit mix box
• 1 teaspoon dried dill weed

Instructions

• Preheat oven to 425℉.
• In a large bowl, mix together the biscuit mix, buttermilk, and cheese just until combined. Don't over mix.
• Using a scoop or spoon, drop 14 biscuits in a buttered baking dish.
• Bake 15-17 minutes or until golden brown.
• In a small bowl, mix together melted butter and the garlic herb blend included in the biscuit mix. Brush over the baked biscuits. Sprinkle dill weed on top.

Notes

Tips and Substitutions

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of regular milk. Let it sit for 5 minutes before using.
• Cheese Variations: While cheddar is classic, feel free to mix things up by using sharp cheddar, pepper jack, or even a blend of your favorite cheeses.
• Herb Substitutions: Dried parsley, oregano, or even rosemary can be substituted for dill if you prefer a different flavor profile.
• Crispy Edges: If you love a crispy edge on your biscuits, try baking them in a preheated cast-iron skillet.
• If you want to make the biscuit mix from scratch, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 ½ teaspoons sugar, 1 ½ teaspoons garlic powder, ½ teaspoon baking soda, ¼ teaspoon salt. Optional: add ¼ teaspoon Old Bay Seasoning.

Storage

Room Temperature: These biscuits can be stored in an airtight container at room temperature for up to 2 days.

Refrigerator: If you want them to last longer, store them in the fridge for up to 5 days. Just warm them up in the oven before serving.

Freezer: You can also freeze the biscuits for up to 3 months. Thaw them in the fridge overnight and warm them up in the oven or microwave before enjoying.

Nutrition

Calories: 157kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 407mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 153IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 1mg

The post Dolly Parton Biscuit Recipe (Stampede Copycat) appeared first on Dinner in 321.